A delightful and hearty chowder featuring corn and cheese, perfect for a cozy meal.
Cook the bacon in a saucepan over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan for added flavor.
Sauté the onion in the bacon fat with butter until softened.
Stir frequently to prevent the onion from browning too much.
Add cumin and flour, stirring to combine, and cook for a minute.
Ensure the flour is fully incorporated to avoid lumps.
Gradually whisk in the chicken broth and bring to a boil.
Whisk continuously to create a smooth base.
Add diced potato and simmer until tender.
Cut the potato into small, even pieces for quicker cooking.
Stir in the cream and corn, bringing the mixture back to a simmer.
Avoid boiling after adding the cream to maintain a smooth texture.
Mix in the cheddar cheese until melted, then season with salt and pepper.
Add the cheese gradually to ensure it melts evenly.
Serve the chowder topped with the crispy bacon.
Garnish with fresh herbs like parsley for added color and flavor.
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